NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Cooked quinoa

1 tsp Olive oil

0.5 tsp Ground cumin

0.25 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cucumber

0.25 cup Cherry tomatoes

1 tbsp Red onion

2 tbsp Nonfat Greek yogurt

1 tsp Tahini

1 tsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Slice the chicken breast into bite-sized pieces and toss in a bowl with the olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6 to 8 minutes.

• 3

  While the chicken is cooking, whisk together the nonfat Greek yogurt, tahini, and lemon juice in a small bowl until the dressing is smooth.

• 4

  Assemble the bowl by placing the warm cooked quinoa at the base and topping it with the seared chicken.

• 5

  Add the diced cucumber, halved cherry tomatoes, and minced red onion to the bowl for a fresh, crunchy contrast.

• 6

  Drizzle the lemon-tahini sauce over the chicken and vegetables, then garnish with the chopped fresh parsley before serving.